I don't usually write down salad recipes...I like to just wing it and toss whatever is in the fridge into the bowl, but I had to write this one down since my husband declared it was the "best salad he's ever had."
I've been into adding hot ingredients to cold salads lately...the temperature difference is really interesting when you eat it. So for this one I've added left-over warmed up spanish rice, but you could substitute plain white rice cooked in chicken stock, or even some other "side dish in a box" type rice you think would go with these flavors. This recipe is really easy and really good, great for Thanksgiving leftovers, and works great as a main dish.
Hope you like it as much as we do!
2-3 large servings
3 strips bacon, cooked till crispy and crumbled
2 Tbsp chopped olives
1 15oz can garbanzo beans, rinsed and drained
1 small avocado, diced
¾ C diced cooked turkey
1 tomato, diced
1 Tbsp thin sliced yellow onion
1 C Spanish rice (warm)
1 head red leaf lettuce
3 Tbsp Ken’s Steakhouse Greek Salad Dressing or an equivalent oil and vinegar type dressing
Wash and chop the lettuce. Add bacon, olives, beans, turkey, sliced onion, and dressing. Toss salad to cover with dressing and then split between two or three plates. Top each salad with the warm rice, avocado and tomato and serve. Simple and delicious!